- 2 tablespoons (30 ml) extra virgin olive oil
- ½ cup chopped red onion
- 2 cloves garlic finely chopped
- Kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼-½ teaspoon cayenne pepper or crushed red pepper to taste
- 2-3 tablespoons (45 ml) fresh lemon or lime juice
- 2 tablespoons (30 g) tahini paste
- 1½ cups cooked chickpeas or 1 15-ounce can drained
- 1 cup cherry or grape tomatoes sliced in half
- 3 green onions sliced
- 1 jalapeno pepper seeded and finely chopped
- ¼ cup chopped fresh cilantro or parsley or a mixture of the two
- 1 cup plain pita chips crumbled
- ½ cup feta cheese crumbled
- Add-ins: You can make this salad your own by tossing in ½ cup chopped cucumber and some baby greens like spinach or arugula. Store leftovers in the refrigerator for up to 3-4 days. To keep pita chips crunchy, add them just before serving. Homemade pita chips: Cut pita bread into triangles, toss with olive oil, bake at 400°F for 5-7 minutes until crisp and golden.
